Vegan Baked Macaroni and Cheese

I love the sound of mac and cheese. There’s nothing like the sweet sound of suctioning noodles as you mix them with the cheesy sauce. Of course, the taste is even better. It brings me back to my childhood when mac and cheese gooey goodness was a way of life. The consistency of this sauce is enhanced by a roux, a mixture of fat and flour that is cooked over low heat until it is bubbling and the raw starchy taste has cooked out. Roux is used to thicken soups, stews and sauces. If you want to make this ahead of serving it, unbaked macaroni and cheese can be refrigerated up to two days in advance until ready to bake.

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